Roasted Cauliflower and Black Bean Burrito Bowl with Cilantro Rice
𝐑𝐨𝐚𝐬𝐭𝐞𝐝 𝐂𝐚𝐮𝐥𝐢𝐟𝐥𝐨𝐰𝐞𝐫 𝐚𝐧𝐝 𝐁𝐥𝐚𝐜𝐤 𝐁𝐞𝐚𝐧 𝐁𝐮𝐫𝐫𝐢𝐭𝐨 𝐁𝐨𝐰𝐥 𝐰𝐢𝐭𝐡 𝐂𝐢𝐥𝐚𝐧𝐭𝐫𝐨 𝐑𝐢𝐜𝐞
2 avocados
1c basmati rice
1 can black beans
1 medium head cauliflower
16 oz vegetable broth
1 small bunch cilantro
1c frozen corn
2 limes
2 tomatoes
1 yellow onion
1T Cayenne pepper
Chili powder
1/2t Cumin
EVOO
1/2t garlic powder
1/2t Onion powder
1t Salt
1. Preheat oven to 425
2. Using a strainer, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.
3. Wash and dry the fresh produce.
4. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Ok the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
5. Remove leaves and thick stems from the cauliflower; cut into bite-sized florets and set aside.
6. In a small bowl, combine the spices.
7. Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through.
8. Dice the onion.
9. Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
10. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
11. Drain and rinse the black beans.
12. Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside.
13. Dice the tomatoes.
14. Half and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.
15. Shave the cilantro leaves off the stems and mince the laves. When the rice is finished, add half of the cilantro to the rice.
16. Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish.
17. To service, divide the rice between bowls. Top with cauliflower, bean mixture, tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!
minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
5. Remove leaves and thick stems from the cauliflower; cut into bite-sized florets and set aside.
6. In a small bowl, combine the spices.
7. Place the cauliflower on the baking sheet. Drizzle with oil and sprinkle with half of the seasoning mixture; toss to coat. Spread out in a single layer. Place in the oven and roast for 20 minutes, flipping once halfway through.
8. Dice the onion.
9. Heat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
10. Add the onion to the skillet; cook, stirring frequently, until softened, 3-4 minutes.
11. Drain and rinse the black beans.
12. Add the black beans, corn, and the rest of the seasoning mixture to the skillet and cook, stirring frequently, until the corn is softened, 3-4 minutes. Remove from heat and set aside.
13. Dice the tomatoes.
14. Half and pit the avocados. Slice thinly while still in skin, then scoop out with a spoon.
15. Shave the cilantro leaves off the stems and mince the laves. When the rice is finished, add half of the cilantro to the rice.
16. Juice one lime into the rice and stir to combine. Slice the other lime into wedges for garnish.
17. To service, divide the rice between bowls. Top with cauliflower, bean mixture, tomatoes, cilantro, avocado slices, and lime wedges. Enjoy!
𝘍𝘰r more healthy living and fitness tips, follow me on Instagram @meganholmesfitness
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